"Traditionally, mashing may be one of two distinct types. The simplest process, infusion mashing, uses a well-modified malt, two to three volumes of water per volume of grist, a single vessel (called a mash tun), and a single temperature in the range of 62 to 67 °C (144 to 153 °F)."

"As all mash brewers know, the temperature of the mash greatly affects the finished beer. Most books will list the optimum mash temperature range of 64 to 68 oC [sic] with a mash conducted at 68oC resulting in a dextrinous beer (ie. high final gravity) and a mash conducted at 64oC resulting in a well attenuated beer (ie. low final gravity)."

"Beerzym AMYL: is a special liquid enzyme. It is used for the liquefaction of starch in beer production with malt and adjuncts using infusion mash temperatures up to 75 degrees C. / 167 degrees F."

75 °C

There are many different ways to brew beer. The reason being is that there
are many different types and styles of beer. The steps to brewing a beer are
as follows: grain processing, germination, kilning, milling, mashing, pitching,
and fermentation. Although all of these steps are needed to make a beer, for
our purposes we will be focusing on only the mashing process because during
this step is when the brewing process actually begins. Mashing is when sugars
are created from complex carbohydrates or starches in the grain by simply applying
heat. Chemical bonds break and the resulting pieces are smaller, simpler carbohydrate
sugars that can be fermented by yeast.

The question is how much heat is needed
to make this work. No matter what type of beer being brewed, the water that
will be used as the brew water must first be boiled (100 °C). The
stove must be turned off and the water must cool down before the yeast and
other ingredients are added. If the water is still too hot the yeast will die.
From five different sources I have used, I have concluded that the temperature
at which beer is brewed can be within a range any where from 62 to 75 °C.
The temperature in which beer is brewed is important because the temperature
determines the type of beer that the brew will turn out to be. When the temperature
is higher the yield is greater and the fermentability is lower. It's vice versa
if the temperature is lower.

"Normally, a protein rest at 125 °F to 130 °F (65 °C
to 71 °C) in achieved first, followed by a saccharification rest at 149 °F
(65 °C) and then maybe a progressive rise to 165 °F (74 °C)."

65–74 °C

Beer is a common type of beverage today and has been for hundreds of years.
Today there are various types of beer that is brewed with thousands of breweries
in the world.

Brewing is the method used to produce beer through fermentation (metabolic
breakdown of a nutrient molecule). It is a careful and tedious process. First
barley grain is prepared to germinate (malting), during which the natural enzymes
of the grain convert the seed starch to maltose, and then to glucose. Then additional
hot water is added to the draining grain to rinse more sugar out of the grain
(steeping or sparging). The resulting liquid or wort is the substance to which
yeast is added to convert sugar to alcohol. Hops, which are certain flowers,
are added during the process to give a distinguishing flavor.

In the end, it is the temperature that the beer is brewed at that determines
its taste and quality.

To reach the final desired temperature, brewers have to go through a step called
Mashing. Mashing is the process of mixing water with grains at specific temperatures
for specific periods of time to promote enzyme activity that converts starches
to fermentable sugars and breaks down complex proteins.

There are several kinds of mashing methods that will result in different temperatures.
The single-step infusions mash involves one temperature step. The water and
barley are mashed in at 64 °to 70 °C (148 °to 158 °F). In an
infusion mash,the grains until the mixture reaches the desired temperature of
about 65.5 °C or 150 °F. Step mash is basically ab infusion step with
the difference of beginning at a lower temperature and being raised to 64 °to 70 °C (148 °F to 158 °F). Decoction Mash is the most complex method
of mashing. It involves the break down of proteins and starches in the boiling
phase. The actual step of removing part of the mash and boiling is called decoction.
The mash begins with cold water stirred into grains; hot water is added to bring
the temperature 53 °C (127 °F) to break down the lager proteins; the
second addition raises the mash temperature to 143 °F (62 °C) for starch
conversion; and the third brings the temperature to about 73 °C (163 °F)
for mash-out.

Mashing out is actually the last step of the process. In general there is a
five minute rest which will cause the beer to reach its final temperature in
the brewing process at 70 °C (158 °F).

The final temperature of the brewed beer is not exact. Depending on the method
of brewing and the type of beer brewed, the result can be a range of temperatures.
However, no matter the method, the final temperature will still be close to
about 70 °C.